Farm Market Fettuccine
Hello Everyone, It has been a long time since I have been able to write in the Bee Blog. After getting a ton of feedback from our customers you guys want to hear more from me on a weekly basis, which is awesome! I am going to start off with some recipes but you will learn all sorts of stuff about the farm if you look at some of the previous posts!
Okay, so I guess you came for the recipe then. I mean sure, some people think of farmers markets and say, “let’s make salad”, but me? I like some carbs and cheese with my veggies, you know?
This pasta includes all three of my favorite foods. Tons and tons of fresh veggies, Fresh Cheese, and pasta. It’s simple, fresh, light, quick cooking, and just about the perfect any day of the week dinner.
We really don't have anything ready at the farm this time of year but with the warm weather in between the rainy day I have been craving a little bit of Fresh Veggies and the wonderful Carbs of Pasta!
The Recipe
INGREDIENTS 1/3 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 clove garlic,
minced or grated juice + zest of 1 lemon
1/4 cup fresh basil, chopped
1 tablespoon chopped fresh oregano
pinch of crushed red pepper flakes
kosher salt and pepper
1 small zucchini, cut into ribbons
1 small yellow squash, cut into ribbons
1 red bell pepper, sliced thin
2 ears corn, kernels removed from the cob
1 (12 ounce) jar marinated artichokes, drained
1 pound of "Al Dente" fettuccine pasta (They have the best Basil Fettuccine)
1/2 cup grated parmesan cheese
6 ounces of Creamy Cheese (I use Goat or Narragansett Creamery Feta)
I like to add toasted almonds INSTRUCTIONS 1. In a medium bowl, combine the olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Add the zucchini, yellow squash, red pepper, corn, and artichokes and toss to combine. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain and add the pasta right back to the pot. Add the 1/4 cup pasta cooking water, the parmesan, veggies and any oil left in the bowl and toss well to combine. 3. Divide the pasta among bowls and top with Creamy cheese, garnish, and almonds. Eat!
